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Food Trucks: Go Mobile

Food trucks in cities like New York, Houston, Chicago, Los Angeles and Miami have begun to change the dining experience. Chefs on wheels roam from bars, to art events, to casino parking lots, drawing crowds from all over town. Patrons squeeze in next to each other, crowding the tables and benches, or they stand in place, balancing a drink in one hand and a gyro in the other. Eating can be a messy business, and that’s a good thing!

People attend food truck events in part for the unfussy, casual atmosphere. Of course, there’s also the food – inexpensive, and made fresh and fast.

In Miami, food truck events offer an international array of food options – Greek, Japanese, or Romanian to name a few. But it’s Latin food that dominates the scene.

Myrelie Almodovar found the food truck scene so alluring that she recently dropped her career as a chemist to become a full-time mobile chef. She and her husband, Omar Villalon purchased a food truck from a friend in February. They haven’t looked back since.

“I always wanted to be in the food business,” Myrelie explained. “I love the field of science, but this is a passion.” She and Omar serve up the kinds of Cuban food they cook at home. The fan favorite is the “tripleta Boricua,” a hefty, three-meat sandwich.

While the food keeps customers coming back, it’s the truck itself that attracts attention. Its name, “90 Miles to Go,” speaks to Cuban exiles, and serve as a reminder of their nearby homeland. “People love it,” says Myrelie. “Everybody stops us on the street.”

As Myrelie describes her high hopes for the future, hungry customers line up in front of their favorite food trucks—despite the threat of heavy rain. The local DJ sends a shout out to the lightning and the mosquitoes, but he doesn’t miss a beat.